The soup team would like to welcome our newest Souper, Serena Norr to the team. Her recipes faring from NYC are a welcome addition to our family!
Salmon Butternut Squash Corn Chowder
Print recipe | Meal type | Butternut Squash, Corn, Dill, Salmon |
| Season | Fall, Spring, Winter |
Ingredients
- 4 cups of water
- 1 butternut squash, peeled and cut up into squares
- 1 fillet of salmon, cut up
- 1 large carrot, cut up
- 1/4 cup of heavy cream
- 1/2 red onion, chopped up
- 3 ears of corn
- Bunch of fresh dill
- 2-3 sprigs of scallions, cut up
- pinch of salt and pepper, to taste
Directions
| 1 | Pour water into a medium-size soup pot and start boiling on a low flame. |
| 2 | Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot. |
| 3 | Cover and let cook on a low flame for 30 minutes. |
| 4 | Taste and add salt and pepper. |
| 5 | Cut up the salmon and add it to the soup, along with the cream. Let cook for another 20 minutes, taste again and enjoy! |